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2012
A. A. Droval, Binneck, E., Marin, S. R. R., Paião, F. G., Oba, A., Nepomuceno, A. L., and Shimokomaki, M., A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle, vol. 11, pp. 821-829, 2012.
Altschul SF, Gish W, Miller W, Myers EW, et al. (1997). Basic local alignment search tool. J. Mol. Biol. 215: 403-410. Brewer MS and McKeith FK (1999). Consumer-rated quality characteristics as related to purchase intent of fresh pork. J. Food Sci. 64: 171-174. http://dx.doi.org/10.1111/j.1365-2621.1999.tb09885.x Brini M (2004). Ryanodine receptor defects in muscle genetic diseases. Biochem. Biophys. Res. Commun. 322: 1245-1255. http://dx.doi.org/10.1016/j.bbrc.2004.08.029 PMid:15336972 Candek-Potokar M, Zlender B, Lefaucheur L and Bonneau M (1998). Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs. Meat Sci. 48: 287-300. http://dx.doi.org/10.1016/S0309-1740(97)00109-5 Chiang W, Allison CP, Linz JE and Strasburg GM (2004). Identification of two alpha RyR alleles and characterization of alpha RyR transcript variants in turkey skeletal muscle. Gene 330: 177-184. PMid:15087137 Chiang W, Yoon HJ, Linz JE, Airey JA, et al. (2007). Divergent mechanisms in generating molecular variations of alpha RYR and beta RYR in turkey skeletal muscle. J. Muscle Res. Cell Motil. 28: 343-354. http://dx.doi.org/10.1007/s10974-008-9130-4 PMid:18327652 Chiang W, Booren A and Strasburg G (2008). The effect of heat stress on thyroid hormone response and meat quality in turkeys of two genetic lines. Meat Sci. 80: 615-622. http://dx.doi.org/10.1016/j.meatsci.2008.02.012 PMid:22063573 Fujii J, Otsu K, Zorzato F, de Leon S, et al. (1991). Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 253: 448-451. http://dx.doi.org/10.1126/science.1862346 PMid:1862346 Guarnieri PD, Soares AL, Olivo R, Schneider JP, et al. (2004). Preslaughter handling with water shower spray inhibits PSE (pale, soft, exudative) broiler breast meat in a commercial plant. Biochemical and ultrastructural observations. J. Food Biochem. 28: 269-277. http://dx.doi.org/10.1111/j.1745-4514.2004.tb00071.x Kissel C, Soares AL, Rossa A and Shimokomaki M (2009). Functional properties of PSE (pale, soft, exudative) broiler meat in the production of mortadella. Braz. Arch. Biol. Tech. 52: 213-217. http://dx.doi.org/10.1590/S1516-89132009000700027 Louis CF, Rempel WE and Mickelson JR (1993). Porcine Stress Syndrome: Biochemical and Genetic Basis of this Inherited Syndrome of Skeletal Muscle. In: Proceedings of the Annual Reciprocal Meat Conference. National Live Stock and Meat Board, Chicago, 89-96. Marchi DF, Trindade MA, Oba A, Soares AL, et al. (2009). Sensitivity to halothane and its relationship to the development of PSE (pale, soft, exudative) meat in female lineage broilers. Braz. Arch. Biol. Technol. 52: 219-223. http://dx.doi.org/10.1590/S1516-89132009000700028 Oda SHI, Nepomuceno AL, Ledur MC, Oliveira MCN, et al. (2009). Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (pale, soft, exudative) meat from two chicken lines: broiler and layer. Braz. Arch. Biol. Technol. 52: 1519-1525. http://dx.doi.org/10.1590/S1516-89132009000600024 Olivo R, Scares AL, Ida EI and Shimokomaki M (2001). Dietary vitamin E inhibits poultry PSE and improves meat functional properties. J. Food Biochem. 25: 271-283. http://dx.doi.org/10.1111/j.1745-4514.2001.tb00740.x Ottini L, Marziali G, Conti A, Charlesworth A, et al. (1996). Alpha and beta isoforms of ryanodine receptor from chicken skeletal muscle are the homologues of mammalian RyR1 and RyR3. Biochem. J. 315 (Pt 1): 207-216. PMid:8670108    PMCid:1217172 Sanger Institute (2010). Available at [http://pfam.sanger.ac.uk/family?PF01365]. Accessed October 10, 2010. Simões GS, Oba A, Matsuo T, Rossa A, et al. (2009). Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (pale, soft, exudative) meat. Braz. Arch. Biol. Technol. 52: 195-204. http://dx.doi.org/10.1590/S1516-89132009000700025 Soares AL, Ida EI, Miyamoto S, Hernández-Blazquez J, et al. (2003). Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. J. Food Biochem. 27: 309-320. http://dx.doi.org/10.1111/j.1745-4514.2003.tb00285.x Strasburg GM and Chiang W (2003). Genetic Basis for Pale, Soft and Exudative Turkey Meat. In: Proceedings of the 56th American Meat Science Association. American Meat Science Association, Columbia, 17-22. Strasburg GM and Chiang W (2009). Pale, soft, exudative turkey - The role of ryanodine receptor variation in meat quality. Poult. Sci. 88: 1497-1505. http://dx.doi.org/10.3382/ps.2009-00181 PMid:19531723 Sutko JL and Airey JA (1996). Ryanodine receptor Ca2+ release channels: does diversity in form equal diversity in function. Phys. Rev. 76: 1027-1071. Untergasser A, Nijveen H, Xiangyu R, Bisseling T, et al. (2007). Primer3Plus, an enhanced web interface to Primer3. Nucleic Acids Res. 35: W71-W74. http://dx.doi.org/10.1093/nar/gkm306 PMid:17485472    PMCid:1933133 Wang LJ, Byrem TM, Zarosley J, Booren AM, et al. (1999). Skeletal muscle calcium channel ryanodine binding activity in genetically unimproved and commercial turkey populations. Poult. Sci. 78: 792-797. PMid:10228978 Wilhelm AE, Magaghini MB, Hernández-Blazquez FJ, Ida EI, et al. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem. 119: 1201-1204. http://dx.doi.org/10.1016/j.foodchem.2009.08.034 Ziober IL, Paião FG, Marin SRR, Marchi DF, et al. (2009). Molecular cloning of αRYR hotspot region 1 from broiler chicken. Braz. Arch. Biol. Technol. 52: 225-231. http://dx.doi.org/10.1590/S1516-89132009000700029 Ziober IL, Paiao FG, Marchi DF, Coutinho LL, et al. (2010). Heat and chemical stress modulate the expression of the alpha-RYR gene in broiler chickens. Genet. Mol. Res. 9: 1258-1266. PMid:20603811
2010
I. L. Ziober, Paião, F. G., Marchi, D. F., Coutinho, L. L., Binneck, E., Nepomuceno, A. L., and Shimokomaki, M., Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens, vol. 9, pp. 1258-1266, 2010.
Band GO, Guimarães SLF, Lopes PS, Schierholt AS, et al. (2005). Relationship between the Porcine Stress Syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses. Genet. Mol. Biol. 28: 88-91. http://dx.doi.org/10.1590/S1415-47572005000100015   Barbut S (1998). Estimating the magnitude of the PSE problem in poultry. J. Muscle Foods 9: 35-49. http://dx.doi.org/10.1111/j.1745-4573.1998.tb00642.x   Barbut S, Zhang L and Marcone M (2005). Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult. Sci. 84: 797-802. PMid:15913193   Barbut S, Sosnicki AA, Lonergan SM, Knapp T, et al. (2008). Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Sci. 79: 46-63. http://dx.doi.org/10.1016/j.meatsci.2007.07.031 PMid:22062597   Brini M (2004). Ryanodine receptor defects in muscle genetic diseases. Biochem. Biophys. Res. Commun. 322: 1245-1255. http://dx.doi.org/10.1016/j.bbrc.2004.08.029 PMid:15336972   Chang YF, Imam JS and Wilkinson MF (2007). The nonsense-mediated decay RNA surveillance pathway. Annu. Rev. Biochem. 76: 51-74. http://dx.doi.org/10.1146/annurev.biochem.76.050106.093909 PMid:17352659   Chiang W, Allison CP, Linz JE and Strasburg GM (2004). Identification of two alphaRYR alleles and characterization of aRYR transcript variants in turkey skeletal muscle. Gene 330: 177-184. PMid:15087137   Chiang W, Yoon HJ, Linz JE, Airey JA, et al. (2007). Divergent mechanisms in generating molecular variations of aRYR and betaRYR in turkey skeletal muscle. J. Muscle Res. Cell Motil. 28: 343-354. http://dx.doi.org/10.1007/s10974-008-9130-4 PMid:18327652   Chomczynski P and Sacchi N (1987). Single-step method of RNA isolation by acid guanidinium thiocyanate-phenol-chloroform extraction. Anal. Biochem. 162: 156-159. http://dx.doi.org/10.1016/0003-2697(87)90021-2   Culbertson MR (1999). RNA surveillance. Unforeseen consequences for gene expression, inherited genetic disorders and cancer. Trends Genet. 15: 74-80. http://dx.doi.org/10.1016/S0168-9525(98)01658-8   Fujii J, Otsu K, Zorzato F, de Leon S, et al. (1991). Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 253: 448-451. http://dx.doi.org/10.1126/science.1862346 PMid:1862346   Guarnieri PD, Soares AL, Olivo R, Schneider JP, et al. (2004). Preslaughter handling with water shower spray inhibits PSE (Pale, Soft, Exudative) broiler breast meat in a commercial plant. Biochemical and ultrastructural observations. J. Food Biochem. 28: 269-277. http://dx.doi.org/10.1111/j.1745-4514.2004.tb00071.x   Langer ROS, Simões GS, Soares AL, Oba A, et al. (2010). Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat. Braz. Arch. Biol. Technol. (in press). http://dx.doi.org/10.1590/S1516-89132010000500021   MacLennan DH (2000). Ca2+ signalling and muscle disease. Eur. J. Biochem. 267: 5291-5297. http://dx.doi.org/10.1046/j.1432-1327.2000.01566.x PMid:10951187   Marchi DF, Oba A, Ziober IL, Soares AL, et al. (2009). Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation. Braz. Arch. Biol. Technol. 52: 189-194. http://dx.doi.org/10.1590/S1516-89132009000700024   Mitchell MA and Kettlewell PJ (1998). Physiological stress and welfare of broiler chickens in transit: solutions not problems! Poult. Sci. 77: 1803-1814. PMid:9872583   Oda SHI, Schneider J, Soares AL, Barbosa DML, et al. (2003). Detecção de cor de filés de peito de frango. Rev. Nac. Carne 27: 30-34.   Oda SHI, Nepomuceno AL, Ledur MC, Oliveira MCN, et al. (2009). Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer. Braz. Arch. Biol. Technol. 52: 1519-1525. http://dx.doi.org/10.1590/S1516-89132009000600024   Olivo R and Shimokomaki M (2006). Atualidades em Ciência e Tecnologia de Carnes. In: Carne PSE em Aves (Shimokomaki M, Olivo R, Terra NN and Franco BDGM, eds.). Varela, São Paulo, 95-113.   Olivo R, Soares AL, Ida EI and Shimokomaki M (2001). Dietary vitamin E inhibits poultry PSE and improves meat functional properties. J. Food Biochem. 25: 271-283. http://dx.doi.org/10.1111/j.1745-4514.2001.tb00740.x   Régnier P and Hajnsdorf E (2009). Poly(A)-assisted RNA decay and modulators of RNA stability. Prog. Mol. Biol. Transl. Sci. 85: 137-185. http://dx.doi.org/10.1016/S0079-6603(08)00804-0   Rossi D and Sorrentino V (2004). The ryanodine receptors gene family: expression and functional meaning. Basic Appl. Myol. 14: 323-343.   Simões GS, Rossa A, Oba A, Matsuo T, et al. (2009a). Transporte e ocorrência de PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em filés de peito de frango durante o inverno. Rev. Nac. Carne 23: 20-30.   Simões GS, Oba A, Matsuo T, Rossa A, et al. (2009b). Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat. Braz. Arch. Biol. Technol. 52 (Special): 195-204. http://dx.doi.org/10.1590/S1516-89132009000700025   Soares AL, Lara JAF, Ida EI, Guarnieri PD, et al. (2002). Variation in the Colour of Brazilian Broiler Breast Fillet. In: Proceedings of the 48th International Congress of Meat Science and Technology, 25-30 August Rome, 540-541.   Soares AL, Ida EI, Myiamoto S, Hernández-Blazquez FJ, et al. (2003). Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. J. Food Biochem. 27: 309-320. http://dx.doi.org/10.1111/j.1745-4514.2003.tb00285.x   Soares AL, Marchi DF, Matsushita M, Guarnieri PD, et al. (2009). Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Braz. Arch. Biol. Technol. 52: 1513-1518. http://dx.doi.org/10.1590/S1516-89132009000600023   Strasburg GM and Chiang W (2003). Genetic Basis for Pale, Soft and Exudative Turkey Meat. In: Proceedings of the 56th American Meat Science Association, June 15-18, American Meat Science Association, Columbia, 17-22.   Strasburg GM and Chiang W (2009). Pale, soft, exudative turkey - The role of ryanodine receptor variation in meat quality. Poult. Sci. 88: 1497-1505. http://dx.doi.org/10.3382/ps.2009-00181 PMid:19531723   Sutko JL and Airey JA (1996). Ryanodine receptor Ca2+ release channels: does diversity in form equal diversity in function? Physiol. Rev. 76: 1027-1071. PMid:8874493   Swatland HJ (2008). How pH causes paleness or darkness in chicken breast meat. Meat Sci. 80: 396-400. http://dx.doi.org/10.1016/j.meatsci.2008.01.002 PMid:22063345   Wilhelm AE, Maganhini MB, Hernández-Blazquez FJ, Ida EI, et al. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem. 119: 1201-1204. http://dx.doi.org/10.1016/j.foodchem.2009.08.034   Ziober IL, Paião FG, Marin SRR, Marchi DF, et al. (2009). Molecular cloning of αRYR hotspot region 1 from broiler chicken. Braz. Arch. Biol. Technol. 52 (Special): 225-231. http://dx.doi.org/10.1590/S1516-89132009000700029